Does anyone have a recipe for authentic Harira (a Moroccan soup)?

Question

I'm looking for a recipe for Harira, a Moroccan soup with chickpeas, lamb, coriander, and other Moroccan seasonings. I fell in love with it when I was in Morocco and now I can't find any recipes that begin to taste like the soup I had in Morocco.

Answer 1

Harira, Moroccan national soup

Broth (tka-tâa):
250 g (8 oz.) veal or mutton, diced or replace the meat with the giblets from 3 or 4 chickens
4 or 5 small meaty bones
500 g (18 oz.) fairly small onions, left whole
1/2 tsp. saffron
1 tsp. pepper
A knob of butter
250 g (8 oz.) lentils
Salt
1 1/2 liters (6 cups) water for the broth

Tedouira:
1 bunch cilantro
1 bunch parsley
1 1/2 kg (3 lb.) ground tomatoes, or 1 can tomato concentrate diluted with 1 litre (4 cups) water
2 1/2 liters (10 cups) water
3/4 tea glass of lemon juice
A knob of butter
200 g (7 oz.) flour
Salt

Making the broth:
Cook the lentils in salted water; drain and add the juice of 1 lemon. Set aside.

Place the other ingredients in a pot, cover, bring to a boil, reduce to a simmer and let cook; remove the onions once they are done so they stay whole.

After about 1 hour, check the meat for doneness and remove from the heat. Add the lentils and onions to the mixture.

Making the tedouira:
Bring the water and tomatoes or tomato concentrate to a boil; add a knob of butter. Boil for 15 minutes, then add the broth from the first mixture, leaving the meat, lentils, onions, etc. in their pot.

Off the heat, gradually add the flour combined with 1 liter (4 cups) cold water, stirring rapidly to prevent lumps from forming.

Return to the heat and continue stirring gently until it comes to a boil.

Add the cilantro and parsley, very finely chopped or mashed in a mortar with the amount of salt required for seasoning. Dilute with 1 liter (4 cups) water and pour into the pot, while stirring (or mix in a blender).

Check the seasoning and remove from the heat when very hot. Harira should be smooth and velvety but not thick.


Chef's Tips
During the thirty days of the month of Ramadan, every household prepares this perfumed soup that fills the streets with its aroma every day at sundown. It is eaten accompanied by dates or honey cake (chbakias, briouats with almonds and honey) There are many variations of this specialty, but this is the most traditional.

Serves 12

Answer 2

Authentic Harira Recipe

Answer 3

Harira

Ingredients

(8 servings)

1/3 c Flour
1/2 c Chick peas
1/2 lb Lean lamb or beef diced
2 Large onions, chopped
1/4 ts Saffron
2 tb Paprika
1 Soup bones
1 tb Butter
2 tb Salt
1/2 ts Pepper
1/2 c Dried broad beans
1 1/2 lb Tomatoes
1 Bunch parsley
1 Bunch fresh coriander
1 tb Butter
1/3 c Rice
1 Lemon
1/2 c Lentils


Instructions

Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more. 20 mins. before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and water paste. Add 3 cups of water, and when it returns to boil, add the vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle). the soup should be elvety; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.

Answer 4

Moroccan Harira

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Quite possibly the best soup in the world. By custom the dish to break the fast in Morocco during Ramadan, this thick, rich version is a meal in itself any other time for any body. Serve hot to 8 people. If they really like the tang of lemon, serve traditional little bowls of freshly squeezed lemon juice with demitasse spoons on the side.

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1 lb. lamb, cut into small cubes
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 Tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
salt
3/4 cup lentils
1 cup chickpeas (canned are fine)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon
Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

Answer 5

1 pound cubed lamb meat
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced
DIRECTIONS
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Answer 6

Caldo De Pollo a million x fowl (3 a million/2 pounds) or 3 pounds fowl wings and backs a million med Onion, unpeeled 3 x Garlic cloves, unpeeled a million x Celery stalk or leafy tops of three celery stalks a million x Carrot, scrubbed, unpeeled 2 x Bay leaves a million tsp Black peppercorns Salt, to style The fowl could be left finished or cut back up into 6 to eight products. combine each and all the ingredients in a medium-super pot or Dutch oven. carry to a boil over severe warmth. cut back the warmth at as quickly as to low. Simmer, in part coated, till the beef is extremely soft, approximately 30 minutes. do away with the fowl from the inventory. stress via an exceptional sieve and read the fat, discarding the solids interior the sieve. could be saved, tightly coated, 4 to 5 days interior the refrigerator, or indefinitely interior the freezer. Yield: 8 to 9 cups the classic soups are made with the least meatiest areas of the fowl.

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

www.recipesource.com has a recipe for Moroccan Chick Pea Soup. This is a great website for all sorts of recipes